Try this Gooey Samoa Cake Bars recipe, or contribute your own.
- Carbohydrate 261.547800089614 g
- Cholesterol 317.37 mg
- Fat 182.357300042606 g
- Fiber 11.9280001151906 g
- Protein 26.9508000059648 g
- Saturated Fat 103.098140025208 g
- Serving Size 1 1 recipe (546g)
- Sodium 734.820000015622 mg
- Sugar 249.619799974423 g
- Trans Fat 10.8208000018718 g
- Calories 2668 calories
Step-by-step
- Preheat oven to 350 degrees. Line a 8×8 cake pan with foil and spray with cooking spray.
- In a large bowl combine cake mix, butter and egg until dough forms. Divide dough in two and press one half into the bottom of the cake pan.
- Layer shortbread cookies over cake dough.
- Toast coconut in a dry skillet over medium heat until golden brown. Sprinkle over shortbread cookies.
- Next add the caramel bits and chocolate chips.
- With the last half of the dough top the cake and try to cover it as best as possible.
- Drizzle with sweetened condensed milk and bake for 30 minutes.
- Once cooled, remove from pan and cut. Enjoy!
Standard ingredient lists rarely reveal how a dense assembly of chocolate cake mix, butter, egg, shortbread, coconut, caramel, and sweetened condensed milk will actually behave under heat. When combined in an 8-inch pan, these elements create a heavy thermal mass that requires careful management to avoid a raw center while the sugars scorch. While the instructions suggest dividing the dough directly, keeping your hands slightly floured prevents the butter-heavy mixture from sticking to your fingers during the pressing phase.
Adapting for Dietary Needs
Modifying this structure requires understanding how each component provides structure or moisture. Swapping the standard dairy butter for a plant-based block containing at least 80 percent fat maintains the correct hydration level for the cake mix base, though liquid oils will cause the crust to spread too thinly. Coconut oil can work if chilled until solid before mixing, but it alters the final crumb texture significantly. For a gluten-free variation, substitute a certified 1:1 baking flour blend into the mix, adding one extra egg yolk to compensate for the missing gluten matrix that normally holds the heavy caramel and chocolate layers aloft.
- Toast the coconut flakes in a dry skillet over medium heat for precisely four to five minutes, stirring constantly until golden brown, because unattended coconut burns instantly.
- Line the pan with parchment paper rather than standard foil to prevent the melted caramel bits from fusing permanently to the metal surface during the 350-degree bake.
- Allow the bars to chill in the refrigerator for two full hours before slicing to let the condensed milk and melted caramel set completely.
